Feta and Beetroot with poached egg.
Serves three. Use 150g feta etc if for four.
100g feta, crumbled, add 3tbsp yoghurt, 1 tsp lemon juice, 1tsp olive oil and mix until smooth (use blender if you wish), taste and season if needed.
Pat dry two thirds of a 'vac pack' of beetroot. Cut into wedges and fry the beetroot in olive oil on each side until lightly caramelised.
Poach eggs. Toast slices of sour dough (it also goes well with olive sourdough)
Spread each slice toast with the feta mix. Add layer of beetroot. Add a poached egg. Sprinkle with dukka (if you have it - there are recipes for it online) and chopped parsley .
